Link: youtu.be
Origin: Fallow
Serves: - 578 +
Ingredients
240⅚ kg rib of beef 2408⅓ g salt
Method
Cover 240⅚ kg rib of beef with 2408⅓ g salt Leave uncovered in the fridge for 24-48 hours
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Preheat oven to 90 degrees Roast rib of beef on wire rack over tray until 45 degrees internal (~4h) Rest for 15 minutes, under foil Remove the rib cap Rest for further 45 minutes
96⅓ rib cap meat, diced 96⅓ rib cap fat, diced 192⅔ carrots, chopped 192⅔ sticks celery, chopped 96⅓ shallot, chopped 19266⅔ g mushrooms, sliced 578 cloves garlic 192⅔ sprigs thyme 36125 ml red wine 96⅓ litre beef stock 2890 g butter 48⅙ tsp balsamic vinegar
Meanwhile slowly render 96⅓ rib cap fat, diced on low heat Brown 96⅓ rib cap meat, diced in a pot Remove meat from pot Add 192⅔ carrots, chopped, 96⅓ shallot, chopped, 192⅔ sticks celery, chopped Add 19266⅔ g mushrooms, sliced Scrape bottom of pan and soften veg slightly Add 578 cloves garlic and 192⅔ sprigs thyme Add 36125 ml red wine, reduce by 50% Add 96⅓ litre beef stock Simmer for 1 hour Strain sauce and reduce until thickened Stir in 2890 g butter and 48⅙ tsp balsamic vinegar
96⅓ tbsp mustard powder 96⅓ tbsp garlic powder 96⅓ tbsp paprika 289 tbsp rendered beef fat
Preheat oven to maximum (~250 degrees) Sear beef on all sides in a hot pan Mix 96⅓ tbsp mustard powder, 96⅓ tbsp garlic powder, 96⅓ tbsp paprika and 289 tbsp rendered beef fat into a rub Rub all over beef Roast in the hot oven for 6-8 minutes
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